Jun 29, 2013

Milagu Rasam / Pepper Rasam

Milagu Rasam / Pepper Rasam (Recipe from BBC Goodfood India magazine, August 2013 !!


2 teaspoon oil

1 teaspoon mustard seeds

2 teaspoon jeera powder (cumin seed powder)

1/2 teaspoon turmeric powder

¼ teaspoon hing (asafoetida)

6 curry leaves

1 cup (200 ml / 8 oz) tamarind juice (Tamarind extract from a lemon sized tamarind)

1 ¼ cup (225 ml) water

½ teaspoon salt (or to taste)

1 tablespoon rasam powder


Soak tamarind in 1 ½ cup of water for half an hour and extract 1 cup tamarind juice (strain it through a fine sieve).

Heat oil in a pan on a medium heat. Add mustard seeds. When they crackle, reduce the heat to low and add turmeric powder, cumin seed powder, hing and curry leaves. Stir well on a very low heat for 2 minutes.

Add tamarind juice, 1 ¼ cup water and adjust salt to taste. Cover and boil on a medium heat for 5  minutes.

Now add 1 tablespoon (or to taste) rasam powder and boil again for another  5 – 7 minutes. Switch off the heat. Strain this rasam through a fine iron sieve. Serve with rice.  This masala filled, fiery rasam is certain to rid you of those bad colds. Drinking it plain is a heady experience, though not for the faint of heart.

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